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Caraway Seed Rye Bread

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
  • Total Time
    Prep: 20 min. + rising Bake: 25 min.
  • Makes
    2 loaves (10 slices each)

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 1/4 cup packed brown sugar
  • 1 tablespoon caraway seeds
  • 1 tablespoon canola oil
  • 2 teaspoons salt
  • 2-1/2 cups rye flour
  • 2-3/4 to 3-1/4 cups all-purpose flour, divided

Directions

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts
1 slice: 126 calories, 1g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 3g protein.

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